Pork Tenderloin with Risotto & Asparagus
Be the first to reviewA perfect trio of juicy pork, creamy risotto & bright asparagus!
Ingredients
Make sure you have...
Utensils
Knife, Oven, Sheet Tray
recipe
Step 1
Preheat oven to 400°F. Line a sheet tray with foil or parchment paper. Place the pork tenderloin in the center of the sheet tray & roast for 20 min.
Step 2
Meanwhile, trim the asparagus of their woody ends & toss with olive oil, salt & pepper.
Step 3
After the pork has roasted for 20 min, remove it from the oven & scatter the asparagus around it on the sheet tray. Return to the oven and roast for 10-15 more min, until the pork is fully cooked (145°F internal temp) & the asparagus is tender.
Step 4
Meanwhile, prepare the risotto according to package directions. Once cooked, set aside & keep warm.
Step 5
Remove pork from oven, tent with foil & rest for 5-7 min before slicing.
Step 6
Slice the pork & plate it with the risotto & roasted asparagus. Finish with pepper & a squeeze of lemon (optional). Serve & enjoy!
To make the instant risotto taste more luxurious, try stirring in a knob of butter or grating some parmesan on top!
- Hannah, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 461 cal. |
| Fat | 19 g |
| Carbohydrates | 38 g |
| Protein | 38 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pork Tenderloin with Risotto & Asparagus" contains 461 Energy, 19 g of Fat, 38 g of Carbohydrates, 38 g of Protein, 4 g of Fiber.
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